bknox
Head Chef
I am at a loss for where to post this but I mainly eat it on sausage so I am posting here. This is a recipe I have been making for a while and Friday I was making and my wife asked if I shared the recipe on the forum and though to myself no I have not. I think you guys will like it.
Homemade Mustard (makes a little better than a pint.)
3 Tablespoons Yellow Mustard Seed
2 1/2 Tablespoons Brown Mustard Seed
1/2 cup Cream Sherry
3/4 cup White Vinegar
1/4 cup Cider Vinegar
1 teaspoon Onion Powder
3/4 teaspoon Salt
1/2 teaspoon White Pepper
1 teaspoon Tumeric
pinch of Allspice
Put everything in a bowl and let sit overnight or longer. Pour it into a blender and blend until mustard like.
I leave it a bit chunky as that is how I like it but I have blended it almost smooth before. Also I have used all cider vinegar or white vinegar and it was still good. Although I substituted the sherry for Merlot or Sheraz (sp?) as I did friday, and other red wines and did not like it as much
Allow to sit after blending for another day and it gets a little spicier.
After sitting overnight
Just after blending
Enjoy!
Homemade Mustard (makes a little better than a pint.)
3 Tablespoons Yellow Mustard Seed
2 1/2 Tablespoons Brown Mustard Seed
1/2 cup Cream Sherry
3/4 cup White Vinegar
1/4 cup Cider Vinegar
1 teaspoon Onion Powder
3/4 teaspoon Salt
1/2 teaspoon White Pepper
1 teaspoon Tumeric
pinch of Allspice
Put everything in a bowl and let sit overnight or longer. Pour it into a blender and blend until mustard like.
I leave it a bit chunky as that is how I like it but I have blended it almost smooth before. Also I have used all cider vinegar or white vinegar and it was still good. Although I substituted the sherry for Merlot or Sheraz (sp?) as I did friday, and other red wines and did not like it as much
Allow to sit after blending for another day and it gets a little spicier.
After sitting overnight
Just after blending
Enjoy!